Wednesday, November 20, 2013

Malted Chocolate Frosting

This.  Frosting.

Slather up a few layers of chocolate cake with this stuff and you have a little piece of heaven. You can even eat it on graham crackers if you can't wait long enough for a cake to bake.

Malted Chocolate Frosting
Recipe from Sweetapolita

-2 cups (4 sticks) unsalted butter, at room temperature
-4 cups powdered sugar
-¾ cup Ovaltine Classic (the plain, non-chocolate, kind)
-1 Tablespoon vanilla extract
-Pinch of salt
-8 ounces dark* Belgian chocolate,  melted and cooled
-½ cup heavy cream

Beat butter and powdered sugar together for 1 minute or until combined. Add the Ovaltine, vanilla, and salt, and beat  until well combined, about 1 to 2 minutes. 

Add the melted chocolate and beat at medium speed until smooth, about 2 minutes. Add the heavy cream and beat for another minute.
*Do not use semisweet chocolate, or it will likely be too sweet.  I buy a big block of Hageland dark chocolate from the candy aisle at Walmart and it's perfect.  It's about $4.50 for a big brick.
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